I don’t understand the misconception that eating vegan is difficult.  For me, it is so simple and such a pleasure.  I never have to worry anymore about defrosting meat or even just having it sit on my counter getting e coli and hosts of other bacteria all over everything.  I don’t have to worry that if I don’t cook my food enough to kill those same bacteria we will get sick.  I don’t even have to wash my hands while I am cooking.  Everything is clean and fresh.  I really never liked cooking when I used meat.  I would have the anti-bacterial spray ready and I would gag a little when trimming fat and touching raw meat.  So for me, cooking vegan is fun.  Take the other night, for instance.  I wanted to make something different for dinner, so I grabbed a few ingredients that were already in my pantry, and voila – this is what resulted.  My whole family enjoyed it, which is great because it was very easy to make and was a perfect dinner with a salad and some sauteed greens.  The lime cream was so yummy that I am already thinking of the many things I can top with it.  You will have to decide how zesty you like it.  If you love lime like I do, use the whole 1/2 t zest.  I hope you enjoy making and eating these as much as I did!

for the lime cream

• 1/4 c vegan sour cream
• 1 t lime juice
• 1/8 t salt
• 1/4 – 1/2 t lime zest

Combine all ingredients, cover and place in fridge while preparing rest.

Cook the potatoes in boiling water until tender, about 15 minutes.

Heat 1 T oil in a large frying pan over medium high heat.  Saute the onions until translucent.  Add the garlic and the bouillon and cook for 2 minutes more stirring well.  Set aside.

In a large bowl, mash the beans and the potatoes.  Add the flax mix and the onions.  Stir in the breadcrumbs.

Form into 7 patties.

In a small bowl, combine the energ egg replacer with 1/4 c warm water and then add the dijon mustard.

In another small bowl, combine the panko and the walnuts.

Dip each patty into the egg replacer mix and then into the panko walnut mix.

Saute patties in remaining oil over medium high heat until golden, about 5 minutes per side.

Top with lime cream and garnish with lime slices.

What an easy, healthy and satisfying meal!  While there are a lot of varieties of frozen vegan meatballs out there, and some are pretty good, I much prefer to make my own.  I think they taste better and I love knowing that they are not processed, but instead are homemade with only whole-food ingredients.  They are a cinch to make too – just throw all the ingredients in a food processor and then roll and bake.  I love to serve this meal to our meat-eater friends when they come over because it really shows how easy and delicious it is to be vegan.  People who love those gruesome meatballs made from animals will see that they can have them cruelty-free and also do their health a huge favor at the same time!  Spaghetti and neatballs, caesar salad and garlic crostinis – a meal everyone will love!  And although the recipe makes quite a bit, it’s great because the neatballs are even better cold the next day in a sandwich!

• 1 lb spaghetti, cooked according to package and drained
• 1 25 oz. jar marinara sauce
• 1/2 c walnuts
• 1/2 c cooked brown rice
• 15 oz. black beans, drained
• 1/2 onion, coarsely chopped
• 2 T ground flax seed mixed with 5 T water
• 1 t vegan worcestershire sauce
• 1/2 t liquid smoke
• 1/2 t salt
• 1 c italian seasoned bread crumbs
• vegan parmesan optional

Preheat oven to 350.

Grind walnuts in food processor.  Add all remaining ingredients, except bread crumbs.  Process well.  Spoon into a bowl and stir in crumbs.

Roll into about 25 “meatballs” and place on a lightly greased baking sheet.

Bake 25 minutes.

Combine the cooked spaghetti and the marinara sauce in a large pot over medium heat.  Gently add the neatballs and heat through.

Serves 6-8

Remove the pastry sheets from the packaging and defrost for 40 minutes.

Cut each tempeh block into 3 squares and then cut each square in half width-wise to make them thinner.  You will have 12 thin squares.

Whisk all ingredients except pastry sheets and tempeh in a shallow bowl.  Add the tempeh squares and let marinate for 30 minutes, flipping after 15.

Preheat oven to 400.  Lightly grease a baking sheet.

Roll out the pastry sheets a few times to enlarge a bit.  Cut into 12 squares (6 squares per sheet).  Place a tempeh square in the center of each pastry square and top with a teaspoon or so of marinade.

Fold the corners over, then place on baking sheet, seam side down.

Bake 20 minutes, or until golden.

serves 12

Raspberry Balsamic Reduction

• 1 cup fresh raspberries
• 2 t maple syrup
• 1/2 c balsamic vinegar
• 1/4 c vegetable stock
• 1/2 t salt
• 1 T+ 1 t fresh thyme, chopped, or 1 t dried

Place raspberries and maple syrup in food processor and process.  Pour into a small saucepan and cook over medium high heat for 2 minutes.  Add stock, balsamic vinegar, salt and thyme.  Bring to a low boil and cook for 5 minutes, stirring constantly as it thickens.  You can strain it if you prefer not to have the seeds.

I make rice and beans all the time.  Usually I use either Indian spices or Mexican spices and it always tastes great.  You just can’t ruin rice and beans.  Tonight, however, I wanted to try something different, both in taste and in presentation.  I wanted to elevate rice and beans to a new level, because as good as it is, you have to admit, it is not the most visually appealing meal.  Until now, that is!  I added some refried beans so it would have a creamy texture and could be molded into a pleasing shape.  What took me only a few extra minutes of time made the meal infinitely better!  Maybe next time I will try layering grilled veggies in the middle… so many great ideas for the old standy-by of rice and beans!

• 2 15 oz cans beans, drained (I used one can pinto and one can kidney)
• 1/2 15 oz can refried beans (I used Whole Foods organic refried black beans)
• 1 onion, chopped
• 6 garlic cloves, minced
• 1 vegan “beef” bouillon (I used edward and son’s “not beef”)
• 1 T olive oil
• 1/2 t onion powder
• 5 cups cooked rice (white or brown)

Heat the oil in a large frying pan over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook 1 minute more.  Add the bouillon cube and stir well as it melts into the onions.  Add the refried beans and stir to combine.  Add the beans and gently mix together.

Cook until heated through.  In a large bowl, combine the rice with the bean mixture.  Press into any shape object you like.  I used ramekins.  Then just turn it out onto your plate.

Serves 6